Lobster Ragout with Fava Beans
Try this Lobster Ragout with Fava Beans recipe, or contribute your own. "Taste4" and "Lobster" are two of the tags cooks chose for Lobster Ragout with Fava Beans.
Yield: 1 servings Ready in 1 hours
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Lobster Ragout with Fava Beans Preparation
Shell lobster and cut meat into serving pieces, reserving lobster coral. In a small saucepan sweat diced vegetables in 2 tablespoons butter over very low heat, covered, for 6 to 8 minutes or until just tender; season with salt and pepper. In a small saucepan bring cream and saffron just to a boil, and simmer until reduced to 2/3 cup, cream should thick enough to coat the back of a spoon. Cook fava beans in a saucepan of boiling, salted water for 3 minutes; drain and refresh. In a skillet heat 2 tablespoons butter, add shallot and cook over low heat just until softened. Add lobster meat and sherry, season with salt and pepper and cook over medium-high heat for 1 minute. Add saffron cream, diced vegetables and beans. Push lobster coral through a fine sieve into the sauce and cook just until heated though. Swirl 1 to 2 tablespoons softened unsalted butter or to taste into the sauce, and toss to combine. Transfer to a warmed dinner plate and serve immediately, garnished with chervil sprigs. Yield: 1 serving Recipe by: TASTE SHOW #TS4732
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